jambalaya Archives - Brock Design Group

Brock Designs Portland OR. Interior Design Blog

Keeping our focus on the beginning of football season, I wanted to share some of my favorite tailgating recipes with you. I love getting family and friends together before big games and enjoying some great food and amazing company! This recipe was always a huge hit with my tailgating guests – you can make it for a large crowd very easily ahead of time and keep it warm in a chafing dish. Serve it up with French bread and you will some happy fans!

Cajun Jambalaya

Image via Food.com

Ingredients (You’ll want to double or triple recipe for larger tailgates)

Shrimp, peeled and deveined

4 ounces chicken, diced

1 tablespoon creole seasoning

2 tablespoons olive oil

1/4 cup onion, chopped

1/4 cup green bell pepper, chopped

1/4 cup celery, chopped

3 garlic cloves, chopped

1/2 cup tomato, chopped

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1 cup rice

3 cups chicken stock

5 ounces andouille sausages, sliced

1 teaspoon salt

1 teaspoon black pepper

Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.

In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes.

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Bratwurst Braised in Ale with Sauerkraut

Image via Dad Cooks Dinner

Ingredients

3 Bottles Good; heavy ale
2 bay leaves
6 whole cloves
1 tablespoon brown sugar
salt, to taste
freshly ground black pepper, to taste
2 pounds Fresh bratwurst or other white sausage
4 cups Fresh sauerkraut
1 1/2 cup apple juice or cider
1 teaspoon Whole caraway seeds
honey mustard

Directions

Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3 to 4 minutes. Add bockwurst and simmer slowly, covered, for 4 to 5 minutes or until warmed through and plump. Drain sauerkraut and rinse, if it is too strong.

Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20 to 30 minutes or until most of the juices are absorbed.

To serve, mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of honey mustard.

Enjoy!